MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Burgundy Style Beef
  Categories: Beef, Marinade, Main dish, Entertain
       Yield: 4 servings
  
       2 lb Round steak
       3 ea Onions
     1/8 t  Thyme
       1 t  Parsley
   1 1/4 c  Burgundy
       3 ea Slices bacon
     2/3 c  Beef stock
       1 x  Salt and pepper to taste
       2 ea Garlic cloves
       1 ea Bay leaf
       2 ea Strips lemon peel
       4 T  Oil
       2 T  Flour
       6 oz Mushrooms
  
   Cut  the meat into neat,  fairly large cubes and put into a  dish.
    Add salt  and  pepper to taste.   Peel and slice the onions and
   garlic  very thinly, sprinkle 1/3 of the onions and the garlic over
   the meat, and add the  thyme,  bay leaf,  and parsley.   Add the
   lemon peel and wine  with about 1/4 of the oil.   Leave the meat to
   marinate for at least 2 hours, turning occasionally. Cut any rind
   from the bacon and dice it. Heat the remaining oil in  a heavy pan
   and gently fry the rest of the onions and the bacon until just
   golden. Lift the meat from the marinade with a perforated spoon or
   strain  the liquid from the meat, retaining the liquid. Toss the meat
   in the flour then fry for several minutes with the bacon and onions.
   Strain the wine marinade into the pan,  stir well to blend, add the
   beef stock  with a little more salt and pepper,  bring to a boil,
   lower  the heat and cover the pan tightly. Simmer gently for 1 1/2 to
   1 3/4 hours until the meat is very  tender, adding the mushrooms in
   the last 5-10 minutes.
  
 MMMMM

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